INGREDIENTS

INSTRUCTIONS

From: "Colonel I.F.K. Philpott" <colonel@korat1.vu-korat.ac.th>  Date:
Tue, 27 Aug 1996 11:18:58 -0700 This took a bit of research, and
violates a primary rule of mine: This recipe was dictated over the
phone by my wife's sister who lives in Lampang in Northern Thailand.
Unfortunately jackfruit is not in season at the moment so I couldn't
make it to try it, therefore please use this as a guide.  According to
my sister-inlaw, who has this on her menu when in season  it is a Karen
(hill-tribe) recipe. Like many Northern recipes it is  generally eaten
fiendishly hot, but I have toned it down a little,  mainly because the
high heat is to mask the strong taste of the local  ingredients.  It is
made with "game", to which the answer to the obvious question is
probably that it is best not to ask! However in western terms it
should be reasonable to make it with pheasant, venison, or wild boar.
If you have access to alligator meat then that is close to one of the
local ingredients!  The recipe calls for coconut shoots: these are
softer, whiter, and a  little sweeter than the more usual bamboo
shoots, but may well be  unobtainable in the west, in which case please
substitute bamboo  shoots.  The original recipe called for plumping the
raisons and sultanas in a  local "white spirit" made from fermented
rice - this is not bottled  commercially and so I would suggest
substituting Thai whiskey if  available, or sake or bourbon to taste.
As always bear in mind that you can add heat at the table, but can't
remove it. The sweet jackfruit and coconut shoots make this less hot
than it might seem, but I still advise caution if you are unsure of
the heat.  If using tinned coconut milk, allow it to stand and seperate
then  decant off a little of the thin 'milk' to leave the thicker
'cream'  method: The jackfruit is blanched for about a minute in
boiling  water, then dropped into ice water to stop the cooking
process,  peeled and pitted, and cut into bite sized pieces.  The
sultanas and raisins are covered with liquor and left to plump for
about an hour.  The meat is sprinkled with fish sauce and freshly
ground black pepper  and left to marinade for an hour.  The whiskey or
sake is then discarded (in the best Keith Floyd  "chigalug" tradition I
actually drink it, but to each their own...)  Heat a little oil in a
wok, and saute the garlic, then remove it with  a slotted spoon and
reserve. Saute the red curry paste until the  aroma is brought out,
then add the coconut cream and stir to combine  and warm until the oil
just separates. Skim off any excess oil, then  add the meat and stir
fry until it just begins to change colour and  cook, then stir in all
the other ingredients except the jack fruit,  and cover and simmer for
about 5 minutes. (Longer if the meat is  unusally tough).  Remove the
lid, stir in the fruit and stir until the fruit is heated  through, and
the meat and coconut shoots are fully cooked. Serves 4.  Note : if
jackfruit is not available this can be prepared with other  fruit such
as lyches or rambutan.  CHILE-HEADS DIGEST V3 #085  From the
Chile-Heads recipe list.  Downloaded from Glen's MM Recipe  Archive,
http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 103
Calories From Fat: 1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 7.2mg
Potassium: 197.6mg
Carbohydrates: 27g
Fiber: 1.2g
Sugar: 12.2g
Protein: <1g